Food and cooking are at the heart of Jewish life. During their 2,000 years of exile, Jews migrated across the world taking their culinary heritage and traditions with them. Wherever they settled, they adapted the dishes of their country of residence to fit their own dietary customs and laws, and as a result, Jewish food today embraces a vast variety of cuisines and cooking styles.
Acclaimed food writer Paola Gavin takes the reader on a culinary journey through more than twenty countries uncovering a myriad traditional vegetarian dishes that play such an important part in Jewish cooking.
Through 150 recipes Paola leads us from North Africa to Italy, Lithuania, Turkey and beyond, examining the subtle differences and genesis of the dishes of these regions. With lavish, colorful food photography and a meticulously researched narrative, Hazana is a classic in cookbook writing.